🍞 Super Moist White Loaf Bread Recipe [Water roux method)/ Tangzhong White Bread / Pain de Mie

Hello. It's Baker DuCook.
Let me introduce you to Water Roux Loaf Bread. It is moist and chewy with high moisture content, so its texture is maintained for several days, and the rich fermented flavor is wonderful. 😊
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Water roux (湯種, tangzhong) is a paste of flour cooked in water that improves the texture of bread, making it soft and fluffy. For the water roux, the flour is cooked at 85°C in the liquid, which causes its starch to gelatinize. This mixture then holds moisture so that, when it is added to a bread mix, the dough bakes with a soft, fluffy texture, and the bread then keeps for longer.
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🍞 INGREDIENTS 🍞
[ TIN 17*12.5*12.5(h)cm ]
** * Recipe for 2 loaves of bread ** **
✸ WATER ROUX ✸
38g Bread Flour
190ml Water
◆ DOUGH ◆
722g Bread Flour
14g (1TBsp) Salt
60g Sugar
12g (4 tsp) Dry Yeast
490g Water (summer_ cold/winter_ room temperature)
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50g Unsalted Butter (room temperature)
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🍞 PROCESS 🍞
[ STAND MIXER ]
* Kneading time takes about 12 minutes
* Fermentation depends on room temperature and humidity, so please check by looking at the size.
✸ MAKING WATER ROUX (GELATINIZED ROUX) ✸
01. Put water and flour in a frying pan or pot and bring to a boil.
02. Stir until thickened and complete.
03. The finished gelatinized roux is wrapped and refrigerated.
** Use after refrigeration for at least 12 hours - 3 days. **
◆ MAKING DOUGH ◆
01. Put bread flour, sugar, salt, dry yeast, and water in a mixing bowl.
02. Mix at low speed for 1 minute.
03. When all the ingredients are mixed, add butter (clean up step).
04. Mix 2 more minutes on low speed.
05. Raise to medium speed and mix for another 3 minutes.
06. Add ✸Gelatinized Roux✸ and mix for 1 minute at low speed.
07. Raise to medium speed and mix for another 3-4 minutes.
08. Mix one more minute at low speed to stabilize the dough.
** When you put the dough in your hand, it stretches softly and finishes in a state of moderate elasticity. (If you stretch the dough, it will appear as a thin film that your fingers can see through / Over-fermented dough will only stretch like cheese) **
09. Transfer to the ball and wrap. (suitable for dough temperature around 25-27°C)
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10. [1st. Fermentation] Ferment at room temperature for about 90 minutes. (until it inflates more than twice)
** Summer: about 60 minutes / Winter: about 90 minutes **
11. Divide 4 pieces and round them, cover with plastic, and have 20 minutes of bench time.
12. Remove air bubbles by pushing them long with a rolling pin, then fold them, cover them with plastic, and take a break for a while. (It makes the dough stable and bread texture better)
13. Fold both ends of the dough into a triangle and roll it up.
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14. [2nd. Fermentation] Put two pieces of dough into the mold at the same time, ferment up to the bread mold.
** Summer: about 45 minutes / Winter: about 60 minutes **
** Wrap in plastic to prevent drying or in an airtight container **
15. Bake at 170°C for 30 minutes. (190°C preheat / Unox oven standard)
16. Take it out of the oven and immediately shock it, then take it out of the mold and cool it on a cooling rack.
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